How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jacques's Skillet Duck with Parsnips and Shallots?

You need 12 ingredients. The key ingredients include: 1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces, and more.

Is Jacques's Skillet Duck with Parsnips and Shallots suitable as general?

Yes, Jacques's Skillet Duck with Parsnips and Shallots falls under the General category and is a great choice for this type of meal.

How do I store leftover Jacques's Skillet Duck with Parsnips and Shallots?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jacques's Skillet Duck with Parsnips and Shallots

Name: Jacques's Skillet Duck with Parsnips and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces; 2 cups large whole shallots, peeled (about 10 ounces unpeeled); 2 heads garlic, cloves (about 30), separated but unpeeled; 2 sprigs fresh rosemary; 2 bay leaves; chopped fresh parsley, for garnish; Special equipment: A large saute pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover; A large perforated spoon or skimmer; A large serving platter

""Cut through it and pull the leg off the carcass in 1 piece.""

This Jacques's Skillet Duck with Parsnips and Shallots relies on simple, everyday ingredients such as salt, freshly ground black pepper, sprigs fresh rosemary and bay leaves. It comes together quickly and makes 4 servings, at about 599 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Jacques's Skillet Duck with Parsnips and Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

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